Specialty 181 – Food Technologies
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Educational level – Bachelor, full-time / part-time education
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Courses
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Lecturer
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1
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The scientific basis of the recycling of raw materials
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Lyudmila Vinnikova
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2
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Quality, safety and environment management (HACCP and GMP)
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Anna Soletska
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3
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Student research work
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Larisa Agunova
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4
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Packing and storage of meat products
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Larisa Agunova
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5
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Designing industry factories
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Nadia Azarova
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6
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Theoretical foundations of food technologies
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Oksana Savinok
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7
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Technologies of food production (Technology of meat, meat products, and fish)
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Galina Shlapak, Natalia Povarova
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8
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Physico-chemical and biochemical principles of meat technology
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Anna Soletska
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9
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Standardization, metrology, and certification
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Oksana Savinok
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10
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Meat technology
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Nadia Azarova
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11
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Computer-aided design basics
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Nadia Kushnirenko
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12
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Livestock fundamentals
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Sergey Patyukov
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13
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Basics of research
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Natalia Povarova
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1
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Quality, safety and environment management (HACCP and GMP)
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Anna Palamarchuk
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2
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Student research work
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Tatyana Manoli
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3
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Designing industry factories
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Nadia Kushnirenko
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4
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Theoretical foundations of food technologies
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Oksana Savinok
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5
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Technologies of food production (Technology of meat, meat products, and fish)
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Galina Shlapak
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6
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Raw materials of the fishing industry
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Nadia Kushnirenko
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7
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Water-based food technology
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Tatyana Manoli
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8
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Standardization, metrology, and certification
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Oksana Savinok
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9
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Physico-chemical fundamentals of the hydro-bionts processing
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Tatyana Manoli
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10
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Computer-aided design basics
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Nadia Kushnirenko
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11
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Technologies of food products from aquatic biological resources
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Anna Palamarchuk
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12
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Industry-specific technologies
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Anna Palamarchuk
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